What is a gourmet recipe for chicken that i can serve at a dinner party?

If possible, i would like something that the main meal is chicken but something that i can add a few slices of steak to it...What is a gourmet recipe for chicken that i can serve at a dinner party?
i have a great spicy chicken and steak rice recipe if you would like it...if a rice dish is what you are after or there is this one that is delicious....





Camembert Chicken


(and you can also make it with serloin steak)


* vegetable cooking spray


* 4 skinless, boneless chicken breast halves


* 2 tablespoons butter


* 2 tablespoons all-purpose flour


* 1 brown onion, chopped


* 1 cup milk


* 1 tablespoon coarse wholegrain mustard


* 1/4 pound Camembert cheese, cubed


* 1-1/2 avocado - peeled, pitted and sliced





1. Spray a skillet with cooking spray, and place over medium heat. Fry chicken breasts in the skillet until cooked through, about 20 minutes.


2. While the chicken cooks, melt butter in a small skillet over medium heat, and stir in flour until smooth. Stir in green onion, and cook, stirring constantly, until the mixture starts to brown. Gradually mix in milk, and continue cooking and stirring until the sauce is thick and smooth. Remove from heat, and stir in the mustard and Camembert until melted and smooth.


3. Remove chicken to serving plates, and top with slices of avocado. Pour sauce over the chicken, and serve with fresh salad or steamed or roasted vegetables.





Its quite easy and its delicious!What is a gourmet recipe for chicken that i can serve at a dinner party?
I had chicken for dinner! yumm
CHICKEN MARSALA


Ingredients:


4 Chicken half-breasts -- pound 1/4'; thick -- skinned %26amp; Deboned


1/4 cup Wondra flour


1/2 teaspoon Salt


pepper to taste


1/2 teaspoon Oregano


4 tablespoons Oil


4 tablespoons Butter/margarine


1 cup Fresh mushroons -- sliced


1/2 cup Marsala wine





Directions:





Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.





This recipe for Olive Garden Chicken Marsala serves/makes 4
http://food.cookinglight.com/cooking/rec鈥?/a>





There are a few slightly different recipes for this on the web. Very good, very easy, and looks very ';gormet'; with the orange sauce... Can be fried, grilled outside, or on a George Foreman grill... I like to make double marinade / sauce and also add some honey to it. Whatever portion of the marinade you save for topping can be thickened slightly with a tablespoon of corn starch (add before heating in a small saucepan). Makes a wonderful, glossy orange sauce. Substituting a clove or so of fresh garlic for the dried makes it that much better... Marinade can be used for sauce if you bring it to a full boil and then simmer for four minutes. Some recipes tell you this, some cautiously call for the marinade to be discarded after coming in contact with the raw chicken.





This particular recipe doesn't seem to make much marinade / sauce... Might even quadruple it...





Any type of potato or rice will go well with this. Any vegetable is fine. A little chopped parsley sprinkled in a line accross the top of the chicken can add a little green in place of the spinach...
LEMON GINGER BAKED CHICKEN FOR A CROWD





24 chicken quarters or breast





Marinade:





1 1/4 cups lemon juice (may use reconstituted but fresh is better)


1/3 cup fresh ginger, finely minced


1/4 cup fresh parsley, chopped


1/2 cup peanut or olive oil


1 1/2 teaspoons granulated garlic (or one whole head fresh)


1 teaspoon Bell's Seasoning or rubbed sage


1/3 teaspoon red pepper flakes


1 1/2 teaspoons salt


1 1/2 teaspoons black pepper


1 teaspoon paprika





To prepare marinade, combine all ingredients in a blender except chicken quarters.


Remove all excess skin and fat from chicken. Pour marinade over each of the chicken quarters to evenly coat until no marinade remains. Place in a large sized (2 1/2 gallon Hefty Zipper) plastic bag and marinate three to five hours under refrigeration.





When ready to prepare, pre-oven to 375掳F (350掳 convection). Remove chicken from marinade and discard any remaining marinade. Bake chicken for 30 to 40 minutes or until chicken is browned well. (Internal temperature should read 165掳F. When using an instant read thermometer be sure not to touch bone when taking temperature.)





Place one serving (one chicken quarter) on individual serving dishes and sprinkle center of chicken with a small amount of paprika. Garnish with slices of lemon and a sprig of curly parsley.





Recipe may be halved (12 servings) or quartered (6 servings).





An easily prepared, flavorful and economical recipe for your next party, club, or church gathering.





24 Servings.
i ate the best baked chicken i've ever had last week. the hostess told me it was coated in mccormic poultry seasoning then baked, mmmmm sooo good. and easy too.
';Rosarina'; Chicken and roasted potatoes with roquefort sauce.





Salt your chicken. Spread butter all over it. Then roast it. If you can barbecue it, its better. Start roasting by the bones side, at a low flame. Spill lemon juice (direct from the lemon) while cooking. When its almost done (the skin side will be warm) turn it over and brow it. Use more flame at this time. And while browning, add some of the sauce I'll describe.





Sauce.


Ingredients: chopped garlic, chopped green olives, butter, paprika, lemon juice.





Put the butter on a pan, and when it starts melding add the olives and garlic, just for a couple of minutes. Add paprika, get all mixed, and turn out the fire. Then add lemon juice.





Use some of this sauce as told before (10%). Reserve 90% to spill over the chicken when you em-plate.





Potatoes:





Select potatoes. Medium size. Smooth skin (white if possible). Regular form.





Live the skin. Wash and bush them. Grease them with butter. Salt. Fold them with aluminum paper. Roast them.





Sauce: Mash your roquefort cheese with a fork. Add the same amount of cream. Mix it until it gets uniform, but try not to whip the cream.





To em-plate potatoes, cut them in halfs, and put a couple of spoons from the roquefort sauce immediately. It will meld.





Serve.








';Kiev'; chicken.





Use chicken breasts. Cut them in slices 1/2'; thick. Salt. Make a sandwich with to slices, and put butter and chopped parsley on the middle. Bread. First though bread crumbs, then by whiped eggs, and finally by bread crumbrs once more. Fry. Serve it with mashed potatoes or noissette (round french) fries.
Heres some good recipes:





http://answers.yahoo.com/question/index;...





hope it helps!
CHICKEN WITH RED DEVIL RUB AND easy DIABLO SAUCE





2 chickens, each cut into 10 pieces


1/4 cup honey


2 t. Worcestershire sauce


4 t parprika


2 t. each: curry powder, chili powder, salt, black pepper


1 t. red pepper





DIABLO SAUCE:





1 jar (7 oz) roasted red peppers, drained


1/4 cup olive oil


2 TBLSPNS. balsamic vinegar


1 t salt


1/2 t. hot pepper sauce





Place chicken on baking sheet. Stir together honey and


Worcestershire sauce in a bowl, brush all over the chicken.


In another bowl mix together paprika, curry powder, chili powder,


salt, black pepper and red pepper. Sprinkle spice mixture over all


sides of the chicken. Cover the chicken tightly with plastic wrap,


refrigerate 2 hrs. Heat oven to 450 degrees. Arrange chicken in


2 large roasting pans. Roast 35 min. until well browned. Prepare


the sauce: Combine roasted red peppers, olive oil, vinegar, salt


and hot pepper sauce in blender. Puree. Arrange chicken on serving


platter. Pour sauce into bowl and serve on the side.


Makes 12 servings.


****************
Amaretto Chicken Breasts


/4 cup butter


1/3 cup onions chopped


1/3 cup celery chopped


4 cup bread crumbs


1 can water chestnuts


2 tsp poultry seasoning


1 tbsp beau monde seasoning


1 cup chicken broth


/2 cup Amaretto liquor


4 boned and skinned chicken breasts





Glaze:


1 1/2 cup light brown sugar


1/2 cup honey


1/2 cup orange juice


1/3 cup Amaretto liquor





Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture. Baste with glaze.


Glaze sauce:


Combine and heat ingredients slowly in small heavy saucepan until sugar dissolves.


Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.





It will be delicious!
Chicken Cordon Bleu, or chicken picatta, both ar relatively simple to make a go good w/ potatoes or rice and a sort of veggie...or you could do fajitai's or even a chicken and steak stir fry.
Thin some chicken breasts out by pounding them. Dust with salt, pepper, and flour. Cook in a skillet with olive oil until lightly browned and completely cooked through. Set aside. Add some chopped shallot and garlic to pan and sautee until onions are softened. Add additional olive oil if needed. Be cafeful not to burn garlic. Add some chicken broth to pan to deglaze. Add some diced tomatoes and capers to pan. Add a good splash of vodka to the pan and cook for a couple of minutes. Put chicken back in pan and warm through. Add some chopped parsley to pan. Put chicken on plates and top with some of the sauce. I'm sure that some steak would be delicious with this too. This is very versatile and can be served with many sides. My favorite to serve with it is homemade buttery mashed potatoes and steamed green beans simply dressed w/ olive oil, salt, and pepper.